Index Catalog // ScholarsArchive@OSU

Induction of hepatic microsomal enzymes in rainbow trout by dietary aroclor 1254 and the effect of cyclopropene fatty acids

Creator:: Voss, Sherri Denise
Abstract:: A dietary level of Aroclor 1254 (100 ppm) was fed to rainbow trout (Salmo gairdneri) for 15 weeks to determine the effects on hepatic microsomal enzyme induction. Fish were also fed combined polychlorinated biphenyl (PCB) (100 ppm) and cyclopropene fatty acids (CPFA) (50 ppm) to determine the effects on mixed...
Resource Type:: Masters Thesis
Full Text:: 7 to trace contaminants in the commercial products (Vos et al, 1970). Chlorinated dibenzofurans

Pear juice concentrate studies : color stabilization by forced aeration, decolorization and clarification

Creator:: Kuhn Abaunza, Martha Cecilia
Resource Type:: Masters Thesis
Full Text:: sling mixer. 50 9. The forced aeration processing methods of Anderson and De Vos et al_. 52 10

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Creator:: Specht, Anna Louise
Abstract:: Low nitrogen Chardonnay juice from an Oregon winery was fermented with a series of nutrient supplements, including diammonium phosphate (DAP), Fermaid K, Superfood, yeast extract, yeast hulls and thiamine. These treatments were evaluated for their contribution to the yeast assimilable nitrogen content (YANC) of the juice, which consists of the...
Resource Type:: Masters Thesis
Full Text:: ); clarification (Vos and Gray, 1979; Houtman et al. 1980), temperature (Amerine et al. 1980) and inadequate

Metabolic Implications of Red Raspberry Polyphenol Supplementation in High Fat-Fed C57BL/6J Mice

Creator:: Pierce, Gavin W.
Abstract:: Objective: Red raspberries are rich in polyphenols and fiber, relatively low in sugar compared with other fruits, and have been demonstrated to have favorable effects on energy homeostasis in mice. However, it has been unclear precisely which compounds within red raspberries possess the greatest bioactivity, and their mechanism of action....
Resource Type:: Masters Thesis
Full Text:: diseases are the result of excess of de novo lipogenesis and subsequent storage of triglycerides within

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Creator:: Rush, Casey E.
Abstract:: Rework is a common practice in the dairy industry as a way for processors to minimize waste while recovering costs for dairy products that are unsaleable. The regulations available for reworking fluid dairy products only outline product eligibility requirements with a focus on repasteurization of the products containing rework as...
Resource Type:: Masters Thesis
Full Text:: Selover, Daria Van De Grift, Carson Davis, Immanuel Rodriguez, Alejandro Torres, Brandon Riesgaard

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Creator:: Torres, Alejandro
Abstract:: Flavored milk is a growing category for dairy products; however, it is a perishable product that is subject to microbial spoilage which can lead to a negative consumer experience and lead to lost sales. Flavored milk processors communicated unique spoilage events related to their products, including color loss of strawberry...
Resource Type:: Masters Thesis
Full Text:: Júnior, de Oliveira, et al., 2018). The two most important enzymes are lipases and proteases, lipases

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Creator:: Adler, Samuel
Abstract:: Whey protein’s potential for bioactivity is well documented, but there is disagreement on the extent to which it may modulate the immune system towards decreased inflammation. Decreased inflammation is generally perceived as a beneficial bioactivity in foods as excessive chronic inflammation is linked to morbidity and mortality. This thesis first...
Resource Type:: Masters Thesis
Full Text:: microbiota (Hugenholtz & de Vos, 2018; Schwarz et al., 2002). Our lab has found that GMP is mostly digested

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Creator:: Latham, Debra L.
Abstract:: The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. No...
Resource Type:: Masters Thesis

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

Creator:: Johnson, Taylor S.
Abstract:: Listeria monocytogenes contamination continues to pose challenges for the food industry and there is demand for effective methods of food preservation and protection that can also be considered clean label. A promising source of antilisterial compounds may be sourced from bacteria that produce novel byproducts. Ribosomally synthesized and post-translationally modified...
Resource Type:: Masters Thesis
Full Text:: acid-tolerant (Caplice & Fitzgerald, 1999; De Vuyst & Vandamme, 1994; Östling & Lindgren, 1993). The

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

Creator:: Baird, Christopher S.
Abstract:: Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...
Resource Type:: Masters Thesis
Full Text:: . Klijn N, Weerkamp AH, De Vos WM. 1991. Identification of Mesophilic Lactic Acid Bacteria by Using

ScholarsArchive@OSU

Induction of hepatic microsomal enzymes in rainbow trout by dietary aroclor 1254 and the effect of cyclopropene fatty acids

Pear juice concentrate studies : color stabilization by forced aeration, decolorization and clarification

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Metabolic Implications of Red Raspberry Polyphenol Supplementation in High Fat-Fed C57BL/6J Mice

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

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